product must only be soluble at high temps, must have low freezing point

sublimation

solid product turns to gas while impurities do not; vapor can then condense on a cold finger

sublimatino conditions

low pressure

distilation

uses differences in boiling points to vaporize mixed liquids at different temperatures

simplle distillation

separate liquids that boil 25 degrees apart

vacuume distilation

lowers pressure so that liquids that boil over 150 degrees will boil sooner

fractional distillation

separate liquids that have similar boiling points (less than 25 degrees)

chromotography

uses physical and chemical properties to separate compounds using polarity

Thin layer chromatography

based on polarity; adsorbant is polar and hydrophilic so nonpolar migrates more

column chromatography

ion exchange, size exclusion, affinity chrom, flash column

electrophoresis

anode is +; cathode is neg

simplest aldose

Glyceraldehyde

D carbohydrate orientation

on the right of a lewis structure and points up in ring formation

L carbohydrate orientation

OH on the left of a lewis structure and points down in a ring

furanose

five membered rings

pyranose

six membered rings

ring structure to chair

OH pointing up in ring will also point up in chair (no relation to axial vs equatorial)

Tollens?s reagent

a positive test is the reduction of Ag to form metallic silver

Benedict?s reagent

red precipitate of Cu2O indicates presence of a reducing sugar

Hemiacetal monosaccharides

Hemiacetal monosaccharides + ROH + acid --> acetal

Chiral- all aa are optically active except for glycine

Isoelectric point

pH at which the aa exists as a zwitterions

No rotation around the peptide bond C--N due to double bond character

Tertiary structure- 3D shape

hydrophilic and hydrophobic interactions between R groups

Denaturation of proteins

proteins lose their 3D shape and revert to a random coil state

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